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What types of canapes can I prepare for New Year’s Eve using my Christmas leftovers that will still feel special?

Finger food needn't be fancy, so New Year's presents a great opportunity to use up what's left. The main guideline is to keep things to just one bite—guests don't want to handle a fork. Guests are looking for a comforting taste of hearty fare with a luxurious touch.

If you have a bit of smoked salmon left, place it on blinis and crown it with affordable roe. Mini fishcakes are also an ideal choice: If you have leftover smoked haddock or flaked salmon, fold it through creamy potatoes, blend with fresh herbs, citrus, and fried leeks, then roll in panko and deep-fry.

You could also get creative with Spanish croquettes. Prepare the white sauce up to days ahead, then use remaining pork, poultry, or mushrooms for the interior. Whizz old bread into breadcrumbs to cover them, then cook until crisp. Sausage roll fillings are another perfect use for those breadcrumbs, or use them as a jacket for chicken pieces. Seasoning-wise, all you need a bit of lemon zest and aromatic herbs, and they'll taste so much more. As an aside, croissants make superb coatings, too.

One beloved treat at this time of year is a post-holiday sandwich, and that can continue after Boxing Day. Place some holiday meats in an airtight container and store in the freezer. While you're at it, set aside some berry relish and honey ham glaze in the refrigerator. When needed, defrost the meat, then pop it in a hot oven with the saved glaze for a short time. Let it cool and cut into thin pieces, then lay on top of some sourdough and assemble mini sandwiches with lots of tangy sauce. Cut into bite-sized pieces for a surefire hit.

Remaining poultry, meanwhile, could be transformed into a zingy salad. There’s always a bit of turkey leg left over, and it's ideal for something full of flavour. Pull the meat, then crisp it slowly in a pan, and mix with remaining sauce thinned with citrus juice, a dash of soy sauce and a little spicy oil. Finish with chopped herbs and some green onions, and present in little gem leaves.

Transforming Leftover Vegetables

Vegetables, meanwhile, can be scrubbed up and fit for a party with a big batch of bubble and squeak. Mix all your remaining vegetables with herbs, then add salt and pepper and add flour. Stamp out portions to roughly the size of small rounds, then store in the freezer. Refresh in a preheated oven for a short time and top with whatever you like—perhaps sliced beef and sharp horseradish. A good tip, though: save a stash for a late breakfast the next day.